Alabama weather may be confused, but the Royal Cup team isn’t – fall is officially here! We’ve been waiting all year long for the return of our beloved season and are ready to celebrate autumn with these cozy and delicious recipes that will give you all the fall feels – no matter what the weather says!
Pumpkin Spice Latte Coffee Cake
Ingredients:
2 ½ cups white whole wheat flour
1 cup brown sugar
¾ cup white sugar
¾ cup canola oil
1 teaspoon pumpkin pie seasoning
1 teaspoon salt
¾ cup pumpkin puree
¾ cup milk
¼ cup brewed Royal Cup coffee (click here to purchase)
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup finely chopped pecans
1 teaspoon ground cinnamon
Directions:
Preheat oven to 350º.
In a stand mixer (use the whisk attachment), add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
Remove one ½ cup of mixture and add to a small bowl, this is for your topping.
Add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
In the stand mixer, add milk, pumpkin puree, coffee, egg, baking soda, and baking powder.
Mix at slow speed until there are no more lumps.
Grease and flour a 9″ springform cake pan (or you could use a 13×9″ glass pan) and add cake batter.
Evenly spread pecan topping over batter.
Place in oven 55-60 minutes (or until a toothpick comes out clean) if using a springform pan or 35-40 minutes if using a 13×9″ pan.
Let cool and enjoy!
Getting déjà brew? Check out an oldie but goodie version on our blog!
Recipe courtesy of Joyful Healthy Eats.
Pumpkin Spice Latte Bars
Ingredients:
1 ½ cups crushed graham crackers
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
½ cup canned pumpkin
1 egg, lightly beaten
¼ cup white sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon Royal Cup espresso powder (click here to purchase)
½ teaspoon vanilla extract
Directions:
Preheat oven to 350º.
Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, ¼ cup sugar, espresso powder, and ½ teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smoothen with a spatula. Clean beaters.
Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, ¼ cup sugar, pumpkin pie spice, ½ teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smoothen with a spatula.
Bake in the preheated oven until center is just set, 40-45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3-4 hours.
Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.
Recipe courtesy of Allrecipes.
Maple Cinnamon Latte
Ingredients:
¾ cup milk (any type will work; the higher the fat content, the richer the latte will be)
½ cup Royal Cup coffee (click here to purchase)
1 ½ tablespoons maple syrup
¼ teaspoon cinnamon, plus more for garnish
Cinnamon stick, for garnish (optional)
Directions:
Pour milk into a medium-sized mason jar and screw on the lid. Shake for 10-15 seconds until foam starts to form at the top.
Remove lid and microwave jar for about 45 seconds or until milk is hot to the touch and foamy. Keep an eye on the milk as you microwave to keep it from bubbling.
Pour hot coffee into a mug and stir in the maple syrup and cinnamon. Top with milk, spooning the foam onto the top.
Sprinkle with cinnamon and serve with a cinnamon stick, if desired.
Recipe courtesy of Port and Fin.
Pumpkin Spice Latte Pancakes
Ingredients:
½ cup whole wheat pastry flour
1 teaspoon cane sugar
1 teaspoon brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
Small pinch of salt
½ teaspoon pumpkin pie spice
¼ teaspoon espresso powder
2 tablespoons buttermilk powder
1 egg white
Splash of pure vanilla extract
¼ cup brewed Royal Cup coffee, at room temperature (click here to purchase)
¼ cup water
¼ cup pure pumpkin puree
Directions:
In a medium mixing bowl, whisk together the flour, cane sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, espresso powder, and buttermilk powder.
In a large mixing bowl, whisk together the egg white, vanilla extract, coffee, water, and pumpkin puree.
Stir dry ingredients into the wet mixture just until moistened. Set aside to rest.
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
When hot, spoon the batter into the skillet using a ¼ measuring cup.
When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
Recipe courtesy of Healthy Food For Living.
Salted Caramel Pumpkin Latte
Ingredients:
2 packets Stevia In The Raw®
½ tablespoon butter
2 tablespoons heavy cream
⅓ cup pumpkin puree
1 teaspoon vanilla extract
⅔ cup hot Royal Cup coffee (click here to purchase)
¼ teaspoon sea salt
¾ cup 1% milk
¼ teaspoon pumpkin pie spice
Directions:
In a small skillet, stir together Stevia In The Raw® and 1 teaspoon water to dissolve Stevia.
Add butter and cook over medium heat, stirring occasionally, until deep brown bits form on the bottom of the pan. Remove from heat and stir in cream, pumpkin, vanilla, salt, and spice.
Heat milk until steaming, then add coffee and pumpkin caramel mixture, and stir to combine.
If desired, top with whipped cream and sprinkle with pumpkin pie spice.
Recipe courtesy of Allrecipes.
We hope these recipes help you (pumpkin) spice up your fall plans! Share your creations with us on Facebook, Twitter and Instagram.
